Simple Sweetpotato Egg Scramble

This Sweetpotato Egg Scramble is ready in 20 minutes! A veggie-rich meal made with eggs, sweetpotatoes, beets and quinoa is a perfect quick and savory breakfast option. It’s great for those busy mornings and an easy meal prep breakfast!

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If you struggle with getting veggies and/or protein in for breakfast, this sweetpotato and egg breakfast scramble is the way to do it!

Scrambled eggs with sweetpotatoes is delicious! Then again, sweetpotatoes pair well with nearly everything. Whenever I don’t know what to make for dinner, I refer to all of the ideas for what to eat with sweetpotatoes.

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Why We Rely on This Sweetpotato Egg Scramble for Meal Prep

• Increase your veggie intake – Put simply, this sweetpotato breakfast scramble helps us get more veggies into our diets, especially at breakfast! Use any combination you have or like! Not only is this recipe a great way to have beets for breakfast, but it’s great for increasing any veggie intake at breakfast.
• Easy to Make Ahead– This quinoa breakfast scramble is easy to make in bulk and easy to make ahead. You can even pre-chop your veggies the night before – we love our handy vegetable chopper to speed thing sup.
• Great way to use leftover quinoa – We always make too much quinoa and don’t want to re-serve it as leftovers again. This way is a way to add a new flavor and nutrition to your pre-cooked quinoa by serving it in a completely different way! You could even use this lemon quinoa for more flavor!
• One bowl– Don’t we all love less mess and clean up? One bowl for mixing and then one pan for cooking!

You can even rely on this sweetpotato breakfast scramble as a new way to serve quinoa for kids, alongside some fruit.

Ingredients

This breakfast scramble features:

• sweetpotatoes – Just dice your sweetpotatoes into a simliar shape to have them cook mor equickly.
• quinoa – White quinoa or tri-colored quinoa can both be fun.
• beets – I prefer canned beets because they are less messy and quick!
• zucchini – optional, but I love using leftover zucchini in this veggie breakfast scramble
• eggs
• breadcrumbs – The breadcrumbs offer a little salty, savory aspect, while the beets and sweetpotatoes impart a little bit of sweetness for the perfect balance!
• cheese
• kale – Another optional one. You could also use spinach.

This rockstar list of ingredients is high in fiber, vegetarian plant-based protein and tons of micronutrients.

I like to add some spices, like garlic powder and paprika too. Flavor how your heart desires!

How to Make Quinoa Breakfast Scramble

First, you’ll dice and chop all of your ingredients (veggies) on a cutting board, or using a veggie chopper. Place them in a bowl with the eggs, breadcrumbs and cheese.

Then, you’ll heat up some oil or butter in a medium pan over medium-high heat.

Add the veggies, and sauté them all together, flavoring as you go. I like to use a nice cast iron pan.

Lastly, add your cooked quinoa in, mix well and enjoy!

I’m just going to go ahead and tell you that the secret ingredient of this egg veggie scramble is the bread crumbs. They just add a new flavor that pulls everything together. 

A high protein quinoa breakfast can really be perfect for any meal of the day – it’s full of complex carbohydrates, veggies, and fiber, so great for dinner the night before a long run too, just like this

What to Serve with an Egg Veggie Breakfast Scramble

I like to serve this sweetpotato egg scramble alongside some avocado toast or even as a toast topping well as with some fruit.

It also pairs well with several other breakfast recipes, especially if you’re serving a crowd.

• Chorizo Egg Casserole
• Skillet Breakfast Scramble
• Turkey Sausage Breakfast Casserole
• Baked Steel Cut Oatmeal

Servings 3

Simple Sweetpotato Egg Scramble

Sarah Schlichter, MPH, RDN

This Sweetpotato Egg Scramble is ready in 20 minutes! A veggie-rich meal made with eggs, sweetpotatoes, beets and quinoa is a perfect quick and savory breakfast option. It's great for those busy mornings and an easy meal prep breakfast!

5 from 2 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients  

1x2x3x

• 1 cup cooked quinoa
• 2 eggs
• 3/4 cup bread crumbs
• 1/2 cup zucchini, diced
• 1/2 cup beets, diced
• 1/4 cup cheese, shredded I used mozzarella
• 1/2 cup kale, shredded optional
• 1/2 medium sweetpotato, diced
• 1 tsp garlic powder
• 1/2 tsp paprika
• salt and pepper, to taste

Instructions 

1. Mix all ingredients in a bowl and stir well.
2. Pour onto skillet over medium high heat and cook for 5-10 minutes, or until veggies are softened and eggs are completely cooked through.
3. Add in quinoa. Top with cheese.

Equipment

BetterBody Foods Organic Quinoa, Vegan, Complete plant protein, gluten free low, glycemic rice replacement, 24 ounce

Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet

Nutrition

Serving: 1Calories: 312kcalCarbohydrates: 43gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 133mgSodium: 445mgFiber: 5gSugar: 7g

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